Clove

At a Glance

Common name

Clove

Scientific name

Syzygium aromaticum

Family

Myrtaceae

Region

Indonesia

Plant part

Flower buds

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

An evergreen tree 10-20 m tall with leathery opposite oval leaves and terminal clusters of nail-shaped flower buds with four fleshy calyx lobes crowned by a pale pink unopened ball of petals. The dried unopened buds are the familiar clove spice.

Also known as: Caryophyllus, Laung, Kanful

Historical Background

Native to the Moluccas (the Spice Islands of Indonesia), cloves were among the most coveted spices of the ancient and medieval world, driving centuries of trade and empire. In Ayurveda, TCM, and Middle Eastern medicine, clove tea and oil were used for toothache, digestive complaints, and as a warming stimulant.

Earliest recorded uses: Used in Chinese and Indian medicine for over 2,000 years; traded to Europe via the spice islands.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Warm, pungent, sweet-spicy, woody

Tea Preparation

Modern Evidence

Clove has a long tradition as a warming digestive and topical analgesic. Laboratory studies show antimicrobial and antioxidant activity (chiefly eugenol), but clinical trials are limited. It is not a treatment for infection or pain; clove oil should not be ingested.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.